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    You are in: Home / Recipes / Spicy Ethiopian Chicken Recipe
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    Spicy Ethiopian Chicken

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    5 mins

    22 mins

    Ashley U's Note:

    You should serve this with warm pita bread.

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    Units: US | Metric


    1. 1
      Combine first 3 ingredients in small bowl.
    2. 2
      Sprinkle chicken on both sides.
    3. 3
      Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
    4. 4
      Add chicken and sauté until brown, about 4 minutes on each side.
    5. 5
      Transfer to plate.
    6. 6
      Melt remaining 1 tablespoon butter in same skillet.
    7. 7
      Add onion and sauté for 3 minutes.
    8. 8
      Add ginger and sauté for 1 minute.
    9. 9
      Return chicken to skillet.
    10. 10
      Add 1 cup water and bring up to a boil.
    11. 11
      Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
    12. 12
      Transfer chicken to 2 plates and cover with foil.
    13. 13
      Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
    14. 14
      Season salt with salt and pepper.
    15. 15
      Spoon over chicken.

    Ratings & Reviews:

    • on September 25, 2001


    • on March 10, 2003


      This recipe sounds a lot like an adaptation of Bon Appetit's recipe that was published in September 2001 for their ethnic restaurant issu.e I have tried this recipe before and I had to make A LOT of changes to it. It wasn't spicy enough for me and so I added fresh ground hot chiles, some roasted ground cumin, and I doubled the amount of Cajun seasoning. I also added about 3 ounces of tomato paste to it. The overall result was pretty tasty. I don't know how authentically Ethiopian it is, but it tasted good.

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    • on December 15, 2009


      I made this twice - I've never had any Ethiopian anything, and this was slightly exotic for me. I did as suggested and had 1 or 2 pitas with each dish. (Each recipe lasted me for 2 dinners.) It was interesting to cook and not very difficult. It tasted pretty good, but I wouldn't say it was awesome. I must say that it's "spicy" as in "seasoned," not "hot"; but its still pretty flavorful. I made it exactly as written, but I found the cooking time to be a little less than needed for the chicken. So for step 4 I bumped up the cooking time from 4 minutes to 5. And for steps 11 and 13, I bumped the times up from 7 minutes to 8, for each step. I can recommend this recipe, at least for something that's pretty different and fairly tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Spicy Ethiopian Chicken

    Serving Size: 1 (491 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 320.3
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 11.3 g
    Cholesterol 114.2 mg
    Sodium 204.7 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 1.3 g
    Sugars 3.4 g
    Protein 28.2 g

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